- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KICK TRAY AND ROOF OF ICE MACHINE SOILED IN KITCHEN AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: UNAPPROVED PEST CONTROL DEVICE STORED ABOVE FOOD CONTACT SURFACES IN KITCHEN AREA.INSTALL PEST CONTROL DEVICE IN AN APPROVED LOCATION.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: AIR VENT SOILED WITH DUST LOCATED ON FRONT LINE IN KITCHEN AREA.CLEAN THOROUGHLY.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE SHELVING SOILED CONTAINING CLEAN DISH WARE LOCATED ON FRONT LINE.2. SHELF ABOVE 2 BAY SINK SOILED. CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
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06/04/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KICK TRAY AND ROOF OF ICE MACHINE SOILED IN KITCHEN AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: UNAPPROVED PEST CONTROL DEVICE STORED ABOVE FOOD CONTACT SURFACES IN KITCHEN AREA.INSTALL PEST CONTROL DEVICE IN AN APPROVED LOCATION.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: AIR VENT SOILED WITH DUST LOCATED ON FRONT LINE IN KITCHEN AREA.CLEAN THOROUGHLY.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE SHELVING SOILED CONTAINING CLEAN DISH WARE LOCATED ON FRONT LINE.2. SHELF ABOVE 2 BAY SINK SOILED. CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
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05/28/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: ROAST BEEF HOLDING AT 51 DEGREES F ON COLD TOP COOLER.MAINTAIN PRODUCT AT 51 DEGREES F OR LOWER.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPENED BOTTLED BEVERAGES STORED INSIDE COLD TOP COOLER ON COOK LINE AND ABOVE FOOD INSIDE REACH IN SALAD COOLER.EMPLOYEE BEVERAGES MUST BE STORED INSIDE CONTAINERS WITH LIDS AND STRAWS AND STORED OUTSIDE COOLERS AWAY FROM FOOD USED IN OPERATIONS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE SOILED WITH FOOD RESIDUE ON BLADE STORED ON MAGNETIC STRIP.2. FLOUR AND SUGAR BINS SOILED.3. FOOD STORAGE CARTS SOILED WITH BUILD UP.4. FOOD SCOOPS SOILED WITH BUILD UP ON FOOD CONTACT SURFACE.CLEAN AND SANITIZE FOOD CONTACT SURFACES THOROUGHLY.
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: SLICER SOILED WITH DRIED FOOD RESIDUE BEHIND BLADE GUARD. DISMANTLE SLICER ENTIRELY TO REMOVE ALL FOOD SOIL TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Kitchen
Equipment: Slicer
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CEILING AIR VENTS HEAVILY SOILED WITH DUST.CLEAN THOROUGHLY.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: LARGE CONTAINERS OF PIZZA DOUGH STORED ON THE FLOOR ON COOK LINE.STORE FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR ICE MACHINE SOILED INCLUDING AIR VENTS.CLEAN THOROUGHLY.
Location: Kitchen
Equipment: Ice machine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PIZZA SCREENS SOILED WITH CARBON AND GREASE RESIDUE ON SURFACE.CLEAN SCREENS ON A DAILY BASIS TO PREVENT BUILD UP.
Location: Kitchen
|
12/03/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: ROAST BEEF HOLDING AT 51 DEGREES F ON COLD TOP COOLER.MAINTAIN PRODUCT AT 51 DEGREES F OR LOWER.
Location: Kitchen
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPENED BOTTLED BEVERAGES STORED INSIDE COLD TOP COOLER ON COOK LINE AND ABOVE FOOD INSIDE REACH IN SALAD COOLER.EMPLOYEE BEVERAGES MUST BE STORED INSIDE CONTAINERS WITH LIDS AND STRAWS AND STORED OUTSIDE COOLERS AWAY FROM FOOD USED IN OPERATIONS.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE SOILED WITH FOOD RESIDUE ON BLADE STORED ON MAGNETIC STRIP.2. FLOUR AND SUGAR BINS SOILED.3. FOOD STORAGE CARTS SOILED WITH BUILD UP.4. FOOD SCOOPS SOILED WITH BUILD UP ON FOOD CONTACT SURFACE.CLEAN AND SANITIZE FOOD CONTACT SURFACES THOROUGHLY.
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: SLICER SOILED WITH DRIED FOOD RESIDUE BEHIND BLADE GUARD. DISMANTLE SLICER ENTIRELY TO REMOVE ALL FOOD SOIL TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Kitchen
Equipment: Slicer
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CEILING AIR VENTS HEAVILY SOILED WITH DUST.CLEAN THOROUGHLY.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: LARGE CONTAINERS OF PIZZA DOUGH STORED ON THE FLOOR ON COOK LINE.STORE FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR ICE MACHINE SOILED INCLUDING AIR VENTS.CLEAN THOROUGHLY.
Location: Kitchen
Equipment: Ice machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PIZZA SCREENS SOILED WITH CARBON AND GREASE RESIDUE ON SURFACE.CLEAN SCREENS ON A DAILY BASIS TO PREVENT BUILD UP.
Location: Kitchen
|
11/14/2013 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP COOLER CONTAINING CONTAINING VEGGIES/DRESSINGS HOLDING AT 52 DEGREES F.REPAIR COOLER TO HOLD FOOD AT THE PROPER TEMPERATURE OF 41 DEGREES F OR LOWER. DIAL WAS ADUSTED AND TEMPERATURE DROPPED DURING INSPECTION.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELF CONTAINING FOOD STAINED WITH RUST LOCATED INSIDE WALK IN COOLER.RESURFACE OR REPLACE SHELF.2. MOLD GROWTH OF WALK IN FREEZER AND BEHIND SHELVING INSIDE WALK IN COOLER.CLEAN AND SANITIZE THOROUGHLY.
Location: Walk-in cooler
|
04/01/2013 | Routine |
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SHELVING POSTS AND SHELVES SOILED WITH BUILD UP INSIDE WALK IN COOLER. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Walk-in cooler
|
09/11/2012 | Routine |
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: 1. Resurface or discard the cutting boards on the prep. refrigerators. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: 1. Resurface or discard the cutting boards on the prep. refrigerators. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: 1. Resurface or discard the cutting boards on the prep. refrigerators. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1,2,3&4. Clean all 3 walk-in doors and rear kitchen exit door where hands touch. 5. Clean equipment attached to ceiling above prep. line where soiled. The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1,2,3&4. Clean all 3 walk-in doors and rear kitchen exit door where hands touch. 5. Clean equipment attached to ceiling above prep. line where soiled. The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1,2,3&4. Clean all 3 walk-in doors and rear kitchen exit door where hands touch. 5. Clean equipment attached to ceiling above prep. line where soiled. The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1,2,3&4. Clean all 3 walk-in doors and rear kitchen exit door where hands touch. 5. Clean equipment attached to ceiling above prep. line where soiled. The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1,2,3&4. Clean all 3 walk-in doors and rear kitchen exit door where hands touch. 5. Clean equipment attached to ceiling above prep. line where soiled. The physical facilities shall be cleaned as often as necessary to keep clean.
|
03/14/2012 | Recheck |
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: 1. Resurface or discard the cutting boards on the prep. refrigerators. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: 1. Resurface or discard the cutting boards on the prep. refrigerators. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: 1. Resurface or discard the cutting boards on the prep. refrigerators. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1,2,3&4. Clean all 3 walk-in doors and rear kitchen exit door where hands touch. 5. Clean equipment attached to ceiling above prep. line where soiled. The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1,2,3&4. Clean all 3 walk-in doors and rear kitchen exit door where hands touch. 5. Clean equipment attached to ceiling above prep. line where soiled. The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1,2,3&4. Clean all 3 walk-in doors and rear kitchen exit door where hands touch. 5. Clean equipment attached to ceiling above prep. line where soiled. The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1,2,3&4. Clean all 3 walk-in doors and rear kitchen exit door where hands touch. 5. Clean equipment attached to ceiling above prep. line where soiled. The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1,2,3&4. Clean all 3 walk-in doors and rear kitchen exit door where hands touch. 5. Clean equipment attached to ceiling above prep. line where soiled. The physical facilities shall be cleaned as often as necessary to keep clean.
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02/29/2012 | Routine |
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